Grilled Chicken and Vegetable Salad

Grilled Chicken and Vegetable Salad

Gluten-Free • Dairy-FreeUnder 30 MinsHigh Protein • Low Calorie • BalancedStovetopDinner • Lunch
Easy
20min
395kcal
1person

MACROS

per serving
gProtein
gFat
gCarbs
gSugar
gFiber
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A light, high-protein salad with juicy chicken and fresh vegetables, ideal for weight loss.

Grilled Chicken and Vegetable Salad is the perfect choice for those on a 1600 kcal diet. The key to effective reduction is the balance between meal volume and calorie density. This Grilled Chicken and Vegetable Salad provides a large amount of lean protein, which keeps you full for longer, and fiber from fresh vegetables, which is essential during weight loss. Preparing juicy chicken combined with crunchy vegetables and a light olive-based dressing keeps the diet from becoming boring. Remember, in a 1600 kcal diet, every ingredient matters – using lemon instead of heavy sauces saves calories without losing flavor. Grilled Chicken and Vegetable Salad works great as a quick lunch for work or a light dinner. To make the chicken extra tasty, it's worth marinating it in herbs just before grilling. This dish proves that healthy eating can be simple, quick, and incredibly appetizing.

Ingredients

  • 150 g Chicken breast (1 small filet)
  • 50 g Mixed greens (2 large handfuls)
  • 100 g Cherry tomatoes (about 10 pieces)
  • 100 g Cucumber (half a medium cucumber)
  • 1 tbsp Olive oil
  • 1 tbsp Lemon juice
  • 1 tsp Dried oregano

Instructions

  1. 1
    Clean the chicken breast, dry it and season with dried oregano and a pinch of salt and pepper.
  2. 2
    Heat a grill pan. Fry the chicken breast for about 5-7 minutes on each side until fully cooked and golden brown.
  3. 3
    In the meantime, wash and dry the mixed greens, then place them in a large bowl.
  4. 4
    Cut the cherry tomatoes in half and the cucumber into half-slices. Add the vegetables to the mixed greens.
  5. 5
    In a small container, mix the olive oil with the lemon juice to create a light dressing.
  6. 6
    Let the cooked chicken breast rest for 2 minutes, then cut it into slices.
  7. 7
    Arrange the chicken breast on the vegetables and drizzle the whole dish with the prepared olive oil dressing.

Chef's Tips

  • If you want to increase the volume of the meal without adding many calories, add more cucumber or radishes.
  • Prepare the chicken in advance (Meal Prep) to have a ready meal in 5 minutes.
  • For better flavor, you can add a touch of mustard to the dressing.

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